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Posts Tagged ‘sugar’

by Sarah Steimer

Plum coffee cake

This coffee cake was one of my favorite recent baking projects. It was fairly simple to make and the plums were fantastic. I actually enjoyed it with a few extra fresh plum slices on the side.

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by Sarah Steimer

Pickled golden raisins over goat cheese

These are such great party bites! Who would think to pickle raisins? You, that’s who. And everyone will totally be down with that.

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by Sarah Steimer

Matcha-ginger soda with lemon

It’s the perfect soda for the Lunar New Year! Matcha green tea powder is a finely milled tea that has great antioxidant properties. Paired with the ginger, this combination makes for one sparkly, Asian-inspired drink.


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by Sarah Steimer

Blood orange soda with rosemary simple syrup

I didn’t really know what to expect when I put this drink together. I love rosemary, but it can be absolutely overwhelming. And how would it stand up to citrus. Turned out: Pretty damn well. The rosemary simple syrup was an afterthought both as you smell the soda and sip it. The rosemary really adds a floral note to the soda, and actually boosts how refreshing this drink is.

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by Sarah Steimer

Witches' fingers

My mom would make these using a different recipe, so it was one of the first ideas that clicked in my head for Halloween desserts. You can use diluted red food coloring to paint the nails, or just keep them a natural brown as I did. And totally let the fingers wear some spider rings.

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by Sarah Steimer

Maple leaf cookies

I received nothing but great reviews on these cookies, and not just from Bill (who, for the record, doesn’t even really like sweets all that much). The original recipe called for topping with sanding sugar, but I opted for a simple cinnamon-sugar combo to boost the fall flavors and — more honestly — so I could avoid buying something extra.

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by Sarah Steimer

I'm calling this one of our best guides ever. These jams have been incredible and I've spent hardly any time on mine. No pectin, no canning, just a quick jam to store in the fridge for the week. And don't worry about it going bad — it does not last that long.

I’m calling this one of our best guides ever. These jams have been incredible and I’ve spent hardly any time on mine. No pectin, no canning, just a quick jam to store in the fridge for the week.

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by Sarah Steimer

I've been eyeballing this recipe from The New York Times for quite a while. Chocolate chip might be my favorite cookie, and this recipe looked so perfected with its long rest time and fancy flours. The verdict: It ruled and I could have eaten a million. And an extra tip: If you don't eat these all pretty immediately, store them in a sealed container with a piece of bread, it helps the cookies stay moist.

I’ve been eyeballing this recipe from The New York Times for quite a while. Chocolate chip might be my favorite cookie, and this recipe looked so perfected with its long rest time and fancy flours. The verdict: It ruled. And an extra tip: If you don’t eat these all pretty immediately, store them in a sealed container with a piece of bread, it helps keep the cookies from going hard and stale.

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by Sarah Steimer

All of these cookies have the exact same amount of matcha, a Japanese green tea powder. I made this recipe twice and inadvertently bought a lighter-colored matcha, turning the second batch of cookies a very light green. In the end, I think the contrast ended up looking prettier on the plate than just one shade of green.

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by Sarah Steimer

The cake is Martha Stewart's recipe, but the icing is my own. It's really a great idea to read the comments or reviews on recipes you find online. I was fully intending to use the icing recipe that was posted with the cake recipe until I noticed a few readers comment on how gross it was.

For the cupcakes

  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 3/4 cup warm water
  • 1 teaspoon peppermint extract

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt. Add the eggs, buttermilk, vegetable oil, water and peppermint extract to the dry mixture and beat with an electric mixer until smooth.

Divide the batter between among lined muffin tins, filling about 2/3 of the way full. You should fill a whole pan on the first round and about 1/3 of the next pan, making about 18-20 cupcakes in all.

So beautiful yet such a pain. But maybe you're more patient and delicate than I.

Bake at 350 degrees for about 20 to 25 minutes, rotating halfway through. Test with a knife or toothpick to make sure the cupcakes are cooked through. Let cool completely on a rack before icing.

For the icing

  • 1 1/2 sticks (3/4 cup) butter, softened
  • 3 cups sifted confectioners’ sugar
  • 2 tablespoons milk or water
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • green food coloring (optional)

Using an electric mixer, cream the butter in a medium bowl. Add the sugar, milk or water, and the extracts. Mix until creamy, adding more milk or water as necessary. Add about two or three drops of green food coloring and mix for a light green color.

For the chocolate mint leaves

Now, this part was sort of absurd but I really wanted to try it. The results were pretty – but not enough turned out well that I was able to use them on all of my cupcakes. See the last picture in the post for another (easier) option.

  • 1 cup semisweet chocolate morsels
  • 1 or 2 bunches of mint leaves

Melt the chocolate morsels in a double-boiler or in the microwave, being careful not to burn the chocolate. Let cool slightly.

If you do go the mint leaf route, be prepared to also cover your entire kitchen in chocolate.

Using a small, soft (and clean) paintbrush, apply the melted chocolate to the backs of the individual mint leaves. Do not use just a thin coat, you don’t want to see any of the leaf sticking through. Plus, the thicker the chocolate, the easier the leaf will be to pull off.

Arrange each leaf as you go on a parchment paper-covered baking sheet. Drape a few over spoons or other utensils so the leaves have a more “alive” look. Place in the refrigerator or freezer so they may set.

Once the leaves are ready, take only a couple out at a time and remove the leaves from the chocolate. You will many of these unless you’re a magical being. Place the finished leaves back in the fridge/freezer to set one last time.

Ice the cupcakes and top with the chocolate leaves. Or just do this:

Ta-da! The MUCH easier version that my co-workers received (sorry for the lack of fanciness, guys).

Cupcake and leaf recipe from: Martha Stewart

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